Easy White Chocolate Cake

Описание: Hey everyone!
I love this white chocolate cake. It's super easy to make because it starts with a cake mix, but really does turn out tasting homemade because of everything you add into it.
Recipe is below and I hope you enjoy!
Kara

IMPORTANT NOTE: THIS IS NOT A HEALTH FOOD OR SCRATCH FOOD CHANNEL - We use convenient/quick ingredients here, so if that's not your thing, there are many other channels that make food to fit your preference. It's not necessary to come at me or anyone else in the comments for using convenience foods to cook or bake. Please find another channel that fits your needs. To everyone else, I'm glad you're here!

//RECIPE// (I don't use metric, but I did try to add the metric units to the recipe. I used a converter so it may not be perfect, but I tried.)

Easy White Chocolate Cake with Cake Mix (+ frosting)

Ingredients for the cake:
1 (15 oz) box white cake mix (Betty Crocker or Duncan Hines are best)
4 ounces white chocolate chopped (or white chocolate chips) (113 g)
1 (3.4 ounce) box instant white chocolate pudding mix, dry (reserve 1 tablespoon for the frosting)
1 cup all-purpose flour (125 g)
1 cup granulated sugar (200 g)
¾ teaspoon salt
1 1/4 cups milk+2 tablespoons to melt the chocolate (295 ml)
2 tablespoons oil
2 teaspoons vanilla extract
1 cup sour cream (236 ml)
3 large eggs

Ingredients for the frosting: (see notes for even easier frosting option)
4 ounces white chocolate chopped (or white chocolate chips) (113 g)
3 teaspoons milk
1 (8 ounce) package cream cheese, room temperature
1 ½ cups unsalted butter, room temperature (3 sticks) (340 g)
1 tablespoon instant white chocolate pudding mix (reserved from earlier)
¼ teaspoon salt
1 teaspoon vanilla extract
6 cups confectioner's sugar (720 g)

Instructions for the cake:
Preheat oven to 325 degrees F. Grease and flour two 8 inch round cake pans. Make sure that the pans are at least 2 inches deep as this cake will puff up quite a bit when baking.
Add 4 ounces of chopped white chocolate or white chocolate chips with 2 tablespoons of milk to a bowl and microwave for 30 seconds. Stir and microwave for another 15 seconds and stir again until smooth. Repeat until the white chocolate is melted. Let the chocolate cool for about 10 minutes.
In a large mixing bowl, add all of the cake ingredients, including the cooled down, melted white chocolate. (Make sure to reserve 1 tablespoon of the pudding mix for the frosting).
Mix with an electric mixer on medium speed for about one minute.
Scrape down the sides of the bowl and mix again on medium for about 30 seconds.
Pour the batter into prepared pans.
Bake at 325 degrees F for approximately 55-60 minutes. This cake will puff up quite a bit when baking. If you're worried about overflow, just add a cookie sheet on the rack below the cake pans.
This cake is fully baked when a toothpick inserted into the middle of each layer should come out with a few moist crumbs on it or clean.
Set onto a rack to cool for about 10 minutes, then turn cake layers out of pans and directly onto racks to cool completely before adding frosting.

Instructions for the frosting:
In a small bowl, add 4 ounces chopped white chocolate or white chocolate chips with 3 teaspoons of milk to a bowl and microwave for 30 seconds. Stir and microwave another 15 seconds and stir again until smooth. Repeat until the white chocolate is melted. Let the chocolate cool for about 15 minutes.
In a large mixing bowl, add the room temperature butter and cream cheese and mix well with an electric mixer on medium speed until smooth.
Add in the cooled down melted white chocolate, the 1 tablespoon of dry pudding mix, salt, vanilla extract and three cups of confectioner's sugar. Mix on medium speed until well combined and smooth.
Add in the last three cups of confectioner's sugar and mix on medium speed until smooth.
Check the consistency. If it’s too thick, add in a ½ tablespoon of milk and mix well. Once the desired consistency has been reached, mix on medium-high for a couple minutes until light and fluffly.
Add frosting to cooled cake.

Notes:
*For an even easier frosting option, grab two cans of premade cream cheese icing, add the contents to a bowl, then add the melted and cooled white chocolate with the tablespoon of white chocolate pudding. Mix well and cover the cake.

Because this cake is covered in cream cheese buttercream, it will need to be kept in the refrigerator, well covered, and will last for up to about 6 days.

This cake is best served at room temperature, so set it out for 20-30 minutes before serving.

//MY CAKE CHANNEL//
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